Spicy Rosemary Polenta

This is one of my all time favorites for when I'm short on time. With a garlic press and some pre-shredded cheese, the prep is little more than measuring.  And it goes together so fast; you hardly feel like you're doing anything!

The second half of the recipe is great for left overs.  I often make extra and just pop it in the fridge, to pull out later in the week.

Prep Time: 10 minutes
Cook Time: 5 minutes (10 minutes for fried)
Yield: 4 servings

Ingredients:
1 tsp olive oil
1/2 tbs minced garlic
1/2 tsp crushed red pepper
1/2 tsp chopped fresh rosemary
1 1/2 cup Vegetable Stock
1/2 cup Yellow Corn Meal
1/8 cup shredded parmessan
1/2 tbs butter

Directions:
Heat olive oil in a sauce pan.

Add garlic, red pepper (more if desired), and rosemary.  Cook for about 1 minute.

Add stock and bring to a boil.

Stir in the corn meal gradually, whisking constantly.

Reduce heat to low and continue whisking constantly until thickened and bubbly.

Remove from heat and stir in parmesan and butter.

Serve immediately.


~*~ Or ~*~


For Fried Spicy Rosemary Polenta

Pour into a casserole dish and allow to cool completely.

Once cooled, cut into wedges.

Heat 1 tbs of butter or oil in a straight sided pan (to avoid splashing)

When hot, gently place the polenta wedges into the pan; they will be a little fragile so careful not to break them.  Cook until they're golden brown on each side, ~30 seconds.

Remove from oil and place on a paper towel to drain excess oil.

Serve immediately.